House-cured Pancetta, Pickled Beets, Mizuna, and Olive Oil
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House-cured Pancetta, Pickled Beets, Mizuna, and Olive Oil
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House-cured Pancetta, Pickled Beets, Mizuna, and Olive Oil
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Pappardelle, Pig's Heart Ragout, Crème Frâiche, Chanterelles, and Leeks
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Pappardelle, Pig's Heart Ragout, Crème Frâiche, Chanterelles, and Leeks
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Pappardelle, Pig's Heart Ragout, Crème Frâiche, Chanterelles, and Leeks
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Seared Scallop, French Tart Apple, Purple Top Turnip, Turnip Tops, and Lobster Sauce
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Seared Scallop, French Tart Apple, Purple Top Turnip, Turnip Tops, and Lobster Sauce
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Seared Scallop, French Tart Apple, Purple Top Turnip, Turnip Tops, and Lobster Sauce
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Slow-roasted Goose Breast, Seared Foie Gras, Local Chestnuts, Parsnips, and Brussels Sprouts
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Slow-roasted Goose Breast, Seared Foie Gras, Local Chestnuts, Parsnips, and Brussels Sprouts
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Slow-roasted Goose Breast, Seared Foie Gras, Local Chestnuts, Parsnips, and Brussels Sprouts
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Chef Andrew Wood of Russet – Philadelphia, PA
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Chef Andrew Wood of Russet – Philadelphia, PA
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Pastry Chef Kristin Wood and Chef Andrew Wood of Russet – Philadelphia, PA
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Chef Andrew Wood of Russet - Philadelphia, PA
Photo: Shannon Sturgis | November 2012
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